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ByRosemary
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These bite size Cookie Cups are the perfect Holiday sweet treat. A melt in your mouth shortbread filled with mini chocolate chips and toffee bits. So good you can never stop a one!
This will be the our first Christmas by ourselves, without our kids in 27 years. Yes we are empty nesters and yes both our daughters are now in Toronto.
We miss them terribly, but we will be seeing them very soon.
My youngest daughter who is not only a Nutella lover but also loves caramel, so every time I went to Canada I would have to bring back a bag or two of Toffee Bits.
These days, I have been on a shortbread cookie making marathon, and I noticed that I still had a bag of bits in the freezer. I thought they would make the perfect filling along with a good helping of mini chocolate chips for these cookie cups.
And I wasn’t wrong!
Table of Contents
How to make Shortbread Cookie Cups
- In the bowl of a stand up mixer beat the butter, icing sugar and vanilla until light and fluffy.
- Add the flour and mix just until combined.
- Move to a flat surface and knead gently to form into a ball.
- Divide into 24 balls.
- Place each ball in a lightly greased mini muffin cup and flatten to cover the bottom and sides of the cups.
- Refrigerate for about 30-60 minutes.
- Fill each cup with a mixture of toffee bits and mini chocolate chips.
- Bake for approximately 20 minutes.
- Remove from the oven and top each cup with some additional chocolate chip mixture.
- Let cool for about 10-15 minutes before removing to a wire rack.
What are Toffee Bits?
They are a combination of English toffee and almonds or just plain toffee. They are a little smaller than mini chocolate chips. I can find them sold in the same section as the baking ingredients also where the chocolate chips are.
How to store Cookie Cups
The cooled cookies should be stored in an air tight container, be sure to place parchment paper between each layer. They will last up to 4-5 days at room temperature.
They can also be frozen the same way and will keep up to two to three weeks in the freezer.
There’s nothing better than bite size cookies, unless of course they have a shortbread base. I ate 5 of these after they had cooled, and I am not even going to apologize for that!
So I hope you give these Chocolate Toffee Shortbread Cookie Cups a try and let me know what you think! Enjoy!
Chocolate Toffee Shortbread Cookie Cups
Rosemary Molloy
These bite size Cookie Cups are the perfect Holiday sweet treat. A melt in your mouth shortbread filled with mini chocolate chips and toffee bits.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Christmas Cookies, cookies
Cuisine American
Servings 24 cookies
Calories 151 kcal
Print Recipe Pin Recipe
Equipment
mini muffin pan
Ingredients
- 1 cup butter* (softened)
- ¾ cup powdered sugar (also known as icing sugar or confectioners sugar)
- ½ teaspoon vanilla
- 2 cups all purpose flour
*I use salted butter so if you use unsalted butter, add 1/4 teaspoon of salt and whisk together with the flour.
FILLING
- ¾-1 cup toffee bits
- ¾-1 cup mini chocolate chips
Instructions
In the bowl of a stand up mixer with the paddle attachment beat together the butter, powdered sugar and vanilla until light and fluffy, approximately 3-4 minutes.
Add the flour and mix just until combined. Move the dough to a lightly floured flat surface and gently knead to form a smooth ball.
Divide the dough into 24 balls and place each ball in a lightly greased and floured mini muffin pan cup. Flatten the ball with a lightly floured shot glass (or the utensil shown in the photo) so that it covers the bottom and the sides. Refrigerate for 30-60 minutes.
Pre-heat oven to 325F (160C).
Fill each cup with a teaspoon or two of filling, bake for about 20-25 minutes or until lightly golden. Remove and top each cup with more of the filling. Let cool for about 10 minutes then move to a wire rack. Enjoy!
FILLING
In a small bowl combine the toffee bits and mini chocolate chips.
Notes
To remove the cups, gently run the tip of a knife around the edges to loosen.
Depending on your oven temperature you may want to start checking at about 15 minutes.
The cooled cookies should be stored in an air tight container, be sure to place parchment paper between each layer. They will last up to 4-5 days at room temperature.
They can also be frozen the same way and will keep up to two to three weeks in the freezer.
Nutrition
Calories: 151kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 13mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Calcium: 10mg | Iron: 1mg
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